| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. In bread crumbs and cheese, **Repeat Violation**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler door handle, **Repeat Violation**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. Back stock
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack. At prep table
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
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14-11-4
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Basic - Equipment in poor repair. Gaskets on cook line torn **Repeat Violation**
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08B-12-4
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Basic - Food stored in holding unit not covered. Dumplings in freezer.
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. .
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
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08A-26-4
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Basic - Raw animal food stored above unwashed produce. Raw shell eggs over case of potatoes, potatoes moved **Corrected On-Site** **Repeat Violation**
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled. Walk in cooler
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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Sushi counter.
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles **Repeat Violation**
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 00 ppm chlorine
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
pasta 45,50 °F left out on counter. Pasta moved back to reach in cooler. **Corrective Action Taken** **Admin Complaint**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Cooked broccoli under raw beef and shrimp. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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02C-01-4
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High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Lasagna dated 1-27, meat balls dated 2-3
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Lasagna dated 1-27, meatballs dated 2-3
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Winded on cutting board.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Cutting board stained, cook top heavily soiled, reach in cooler interior, **Repeat Violation** **Admin Complaint**
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Scrubby in hand wash sink near cook line, ladle at server area, **Corrected On-Site**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid
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